meta_pixel
Tapesearch Logo
Log in
Inquiring Minds

Up To Date | Genetically Editing Fat Tissue, A Turing Test For Water, and Another Mars Lander

Inquiring Minds

Inquiring Minds

Science, Society & Culture, Neuroscience, Female Host, Interview, Social Sciences, Critical Thinking

4.4848 Ratings

🗓️ 5 May 2018

⏱️ 9 minutes

🧾️ Download transcript

Summary

University of Copenhagen scientists managed to genetically delete an enzyme in mice that made it impossible for them to get fat, even on a very fatty diet; Alan Turing wrote a paper in 1952 that is still having impacts on science today in ways you may not expect; and NASA sends the InSight Lander to Mars.Support the show: https://www.patreon.com/inquiringminds

Transcript

Click on a timestamp to play from that location

0:00.0

It's Friday, May 4th, 2018. May the 4th be with you.

0:05.5

And you're listening to Up to Date, our weekly recap of Science News.

0:09.0

I'm And I'm Kishontas.

0:10.1

And I'm Kishore Hari.

0:11.6

What caught your eye this week?

0:14.7

This idea that I can eat all the fatty foods that I want and not gain any weight.

0:21.5

Is this science or is this just you being hungry right now?

0:26.0

It is science.

0:27.3

Let me tell you about my favorite study of the week.

0:30.5

The study was undertaken at the University of Copenhagen, where the scientists managed

0:35.7

to inhibit an enzyme, delete it genetically from mice,

0:40.5

that allowed those mice to eat as much fatty food as they wanted and not gain any weight.

0:45.4

This is the enzyme that apparently helps our body store fat.

0:49.7

And you think, like, well, storing fat is not a good idea.

0:52.5

It's not in our current environment, but it was in our evolutionary origin history, right? Because in moments where there isn't a lot

0:59.9

of food, you want to be able to store the energy so that, you know, you don't starve during a

1:04.3

famine. But now we have such a ubiquitous amount of food available to us all the time. Or I should

1:10.0

say now food is ubiquitous. We have

1:12.3

access to it all the time. So the problem is, is that we eat it and then store it as fat, and nobody

1:16.9

likes that. Well, so two questions come to mind. So one, not all fats are the same. So is this trying to

1:22.6

attack a certain type of fat? Does this enzyme help store like a certain kind of lipid that is more harmful to us?

1:31.3

Like, you know, there's certain fatty acids that are worse for us than others?

...

Please login to see the full transcript.

Disclaimer: The podcast and artwork embedded on this page are from Inquiring Minds, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Inquiring Minds and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.

Copyright © Tapesearch 2025.